One Pot Lemon Pepper Chicken Recipe

one-pot meals are a miracle, and this Lemon Pepper Chicken with Orzo is the epitome of perfection in that category. We hope you enjoy this week’s instalment of “How can so few ingredients make such a great meal?!”

This recipe is bursting with flavour thanks to a generous helping of lemon pepper, chicken broth, succulent chicken thighs, and a dollop of feta cheese sprinkled on top at the very end. In addition, it is quick and simple, and there is hardly anything that needs to be cleaned up afterward:)

One Pot Lemon Pepper Chicken Recipe

LEMON PEPPER CHICKEN WITH ORZO CONTENTS

I used a generous amount of lemon pepper to season some bone-in, skin-on chicken thighs for this skillet supper. After that, I added some orzo, chicken broth, and parsley to the skillet and mixed everything together.

Because everything is cooked at the same time in the same pot, the orzo takes up all of the flavour from the chicken thighs as well as the broth, and not a single bit of taste is wasted in the process. It’s so easy, yet it tastes amazing. If you whip together a speedy small side salad with some crisp greens, you’ll have yourself a five-star meal in no time (and very few dishes to clean). Victory!

COOKING TIPS FOR ONE-POT PASTA

It may take a little effort to get the hang of cooking pasta in a single pot, but here are a few things you can do to ensure that your pasta cooks evenly and completely without leaving too much liquid behind:

  • Make use of a piece of cookware that has a hefty bottom or a thick bottom. Cooking is not distributed uniformly in thin-walled cookware, which might result in some of the pasta being undercooked while other pasta is overcooked. This recipe calls for a deep skillet or a Dutch oven, and either one would do nicely.
  • Make sure the bottom of your pot or pan is around the same size as the burner you use. If the width of the burner is significantly less than the width of the pan, you can have difficulty getting the edges of the pan to cook evenly.
  • Check to see that the broth is maintaining a simmer the entire time. Because the heat settings on ranges might differ from one another, you might need to turn the heat up or down slightly in order to keep the broth at a simmer.
One Pot Lemon Pepper Chicken Recipe

What Is the Best Lemon Pepper Chicken Recipe?

When I originally started testing out this recipe, I used several different types of lemon pepper seasoning, but I never managed to find one that I truly adore. It just doesn’t have that zing that you get from fresh lemon.

Therefore, I decided to forego the use of the lemon pepper seasoning all together and instead use fresh lemon. It turned out to be lot better, and it had a flavour that was noticeably more crisp! The greatest lemon pepper chicken can be made with only one easy secret ingredient.

This recipe calls for only a few simple ingredients and only takes around twenty minutes of your time. The finish, which is rich and buttery, and the kick, which is peppery, will be adored by all.

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How to Make Easy Lemon Pepper Chicken

  • Flour and seasonings are combined in the following manner: in a mixing bowl, flour, Italian seasoning, pepper, salt, garlic powder, and sugar are mixed together using a whisk.
  • Chicken should be seasoned and then: Sprinkle the mixture evenly over both sides of the chicken, and then press it in.
  • Heat grease in skillet: Over medium-high heat, melt one tablespoon of butter together with a tablespoon of olive oil in a non-stick skillet measuring 12 inches in diameter. Tilt the pan to coat the bottom and sides evenly with the butter mixture.
  • Prepare the chicken so that the first side is browned: After adding the chicken, let it cook for about 5 minutes, or until the bottom is golden brown.
  • Flip and cook through on all sides: After turning the pieces, let the chicken continue to cook until it is fully cooked in the centre. After an additional 5 minutes, the temperature should hit 165 degrees. Just before serving, melt 2 tablespoons of butter and mix it in with the chicken.
  • After turning off the heat, add the lemon, and then coat the chicken in the pan sauce: Once the heat has been turned off, add some lemon juice to the skillet along with some lemon zest. To evenly coat the chicken pieces, give the lemon butter mixture a turn.
  • To finish it off, sprinkle some chopped parsley on top, and serve it hot.

One Pot Lemon Pepper Chicken Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesTotal time: 45 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This Lemon Pepper Chicken with Orzo is a zesty one-pot supper that features succulent chicken thighs, orzo, feta, and lemon pepper for a tonne of flavour all packed into one dish!

Ingredients

Instructions

  1. After patting the chicken thighs dry with paper towels, season them generously with lemon pepper seasoning on both sides before cooking (about 2 Tbsp lemon pepper total).
  2. Heat a big deep skillet on medium. When it is hot enough, add the frying oil. After placing the chicken thighs skin-side down in the pan, sprinkle them with the seasoning, and then leave them alone to brown (about 6-8 minutes for bone-in skin-on thighs). To brown the other side of the chicken thighs, turn them over and continue cooking. At this time, the chicken will be cooked through around three quarters of the way; however, it will complete cooking while being boiled with the orzo. Place the chicken on a fresh dish when you have removed it.
  3. During the time that the chicken is browning, mince two cloves of garlic and coarsely cut about a quarter of a bunch of parsley. When you have finished cooking the chicken and taken it out of the skillet, reduce the heat to low, add the minced garlic, and cook it for approximately a minute in the fat that is left over.
  4. The crispy browned bits from the bottom of the pan can be dissolved by adding two cups of chicken stock to the skillet and stirring the mixture.
  5. The orzo should be added, along with half of the chopped parsley. Stir to mix. At last, place the chicken back into the skillet with the skin facing up.
  6. Put the lid on the skillet, increase the heat to high, and wait for the liquid to reach a full boil before removing the lid. As soon as it reaches a rolling boil, reduce the heat to a simmer. Allow the skillet to cook over a low heat for around fifteen minutes, or until the majority of the broth has been absorbed. Be sure that it maintains a simmer the entire time. If it drops below a simmer, you’ll need to raise the temperature ever-so-slightly until it returns to that state.
  7. After around 15 minutes, the orzo should be soft, and the most of the liquid should have been absorbed, but there should still be some sauce left in the pan.
  8. After using a fork to give the orzo some lift around the chicken, sprinkle the dish with the remaining parsley and the crumbled feta cheese. Serve, and have fun with it!

Notes

  • *Chicken thighs with the bone in and the skin attached were what I used, but you could also use boneless and skinless chicken thighs if you prefer.

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